April 10, 2016 | 0 Comments

Sunday Rewind: Gourmet Club: Main Course – Eggplant Parmigiana and Linguine and Clam Sauce

– Originally posted June 28, 2012.As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef

The main course for the Gourmet Club, was next. The host went all out and made home-made linguine and clam sauce and eggplant parmigiana. First the eggplant:

I am not a fan of eggplant. I have never enjoyed the texture or taste of it and so I was a little apprehensive to have it. Boy, I am glad I did. It was perfectly made and if there had been any kind of leftovers to take home, I think I would have fought for it.

Eggplant Parmesan

Ingredients:

Eggplant
Flour
Eggs
Italian Bread Crumbs
Basil
Pepper
Garlic Powder
Olive Oil
Shredded mozzarella
Parmesan cheese

Cut off ends of eggplant and peel it…can leave a little bit of the peel on it. Slice in 1/2 inch slices. dip in flour, then dip in egg and cold water mixture, then dip in italian bread crumbs seasoned with basil, parley,salt and pepper, and garlic powder. Place breaded eggplant on a cookie sheet. Drizzle with olive oil on top and bake at 375 for 10 minutes till brown on bottom then turn and brown the other side…usually another ten minutes or so. In casserole dish layer sauce, eggplant, sauce, shredded mozzarella, eggplant, a bit more sauce…a light covering this time, more mozzarella and parmesan cheese. bake 350 for 25 minutes.

You can use a jar sauce or your own marinara sauce for this…of course I try to use my own if I have time.

Marinara Sauce

1 onion chopped
4 cloves minced garlic
2 28 oz jars crushed tomatoes… organic if you can
2 6 oz cans tomato paste
3 tsp basil
2 tsp parsley
2 tsp brown sugar
1 tsp salt
1/4 tsp crushed red pepper
1/4 tsp pepper
1 handful parmesan cheese
1 cup water so you can cook it down…add more if needed during simmering

Drizzle olive oil on bottom of pan and add your chopped onions to it and cook till soft. Add garlic and cook on low a few more minutes, you don’t want the garlic to brown, then add everything else and simmer for about 2 hours uncovered. Stir occasionally and don’t burn. You can make this the day before you make your eggplant and just keep it in the fridge till the next day when you need it.

Now on to the pasta. It was wonderful. If you have not had fresh made pasta, it is just such a treat. The bowl was huge and looked and smelled wonderful. It had such a smooth, clean taste. Yum!

Linguine and clam sauce

You can make your own pasta or use boxed pasta…of course it is better if you make your pasta from scratch

3/4 cup olive oil
4 cloves of garlic
2 tbsp parsley
1 tsp salt
1 tsp basil
1/2 tsp pepper
3 cans minced clams
1 cup clam juice reserved after draining clams
1-1 1/2 pounds linguine

Brown garlic that has been chopped in oil. When brown let oil cool and remove garlic from oil and discard. Pour in clam juice and add spices. Boil for 3 minutes. Add clams and heat but do not boil. Pour over linguine and serve with grated cheese.